Chapter 1+2

Genetics

=> mutation in a sequence that produces a protein. The mutant protein can increase the risk of the disease

=> genetic mutation outside of the protein-coding sequence of the gene. The mutation may increase or decrease the protein levels and therefore increase or decrease the risk of a disease

epigenetics

=> Different chromatin modification (DNA + Histidine + other accessories) can affect the expression of a gene and thereby the risk of a disease

=> nutrigenomics => relates the influence of genetic and epigenetic factors to a diet and disease risk

They show whether caloric intake has been sufficient or excessive

=> measures weight, height, waist circumference, body mass index

checking signs of deficiency at specific places on the body or asking the patient whether they have any symptoms that might suggest nutrient deficiency from the patient.

=> skin conditions

1. a healthy diet low in saturated and trans fats may lower the risk of heart disease

2. A healthy diet rich in fruits and vegetables may lower the risk of some types of cancer

3. A healthy diet with foods that are high in potassium and low in sodium may lower the risk of hypertension

4. A healthy diet with sufficient vitamin D and calcium may lower the risk of osteoporosis

primary nutrient deficiency: low intake of nutrients (lower than what the body needs over a prolonged period of time)

secondary deficiency: a person is consuming the recommended amount, but there is a metabolic abnormality in the body or other physiological problem that causes the person to require a higher than normal intake

nutriepigenetics

Resting energy expenditure

=> minimal amount of energy needed by the body

=> 2/3 of all energy used by the body

=> when person is awake, resting, fasting, in a low stress, warm and quiet environment

Carbs + proteins = 4kcal/g

fats/lipids = 9 kcal/g

alcohol = 7 kcal/g

Thermic effect of food component

=> 1/10 of the total energy needed by the body

=> acute increase in energy expenditure associated with the consumption of a meal

=> eating process, digestion, transport of nutrients

Physical activity

=> on average 1/4 of total energy

=> varies highly between adults

Estimated energy requirement

=> dietary energy calculation for a normal weight adult

=> based of calculations that account for an individual’s energy intake, energy expenditure, age, sex, weight, height, PA

=> dietary reference intakes (DRI) define the daily requirement for energy as the Estimated Energy requirement

=> dry powders, pills, liquid extracts to promote health

=> not in food forms

=> subgroup of dietary supplements

=> potentially active component is present at higher doses for a possible pharmacological or physiological effect

foods that are often enriched with a vitamin/ mineral, that are consumed with the purpose of promoting health, beyond the basical nutritional value of the food

1. False sense of security and lower motivation for consuming more fruits, vegetables, increasing physical activity, changing potentially harmful habits

2. increase risk of toxicity from excessive intake of some vitamins, minerals or other nutrients

Dietary reference intake

=> collection of recommendations based on available scientific evidence

=> RDA (recommended daily allowance)

=> EAR (estimated average requirements)

=> AI (adequate intake)

=> DV (daily values)

=> UL (upper limit)

=> AMDR (acceptable micronutrients distribution range)

recommended dietary allowance

=> nutrient intake that meets needs of 97% of the population

Estimated average requirements

=> nutrient intake meets the needs of 50% of the population

=> for the equation the individual needs from e.g. 3 different people are combined => taking the average => not all of the people fulfil the criteria

adequate intake

=> if there are not enough data to calculate EAR (estimated average requirements) or RDA (recommended dietary allowance)

Upper limit

=> intake that represents the limit in terms of possible toxic effects of a nutrient

=> intakes above UL are likely to be toxic after a period of time

acceptable macronutrient distribution range

=> 20-30% for Fats

=> 10-35% for Proteins

=> 45-65% Carbohydrates

=> all of them are calculations from the total daily energy intake

1. Improve knowledge of nutrition and health to develop better dietary plan

2. use psychological models

3. take evaluations after a period of time, to see if it worked or if you should change something else => second assessment

1. cooking/ processing can result in new substances being formed through chemical reactions

2. some foods don’t require labelling in terms of ingredients: spices, alcoholic drinks, foods that are made to be consumed in short term (deli sandwiches)

free: very low quantities (fat free <0,5g/serving

low: low fat:<= 3 g/serving; low sodium kleiner gleich 140 mg/ serving

high: > = 20% of the DV/ serving

source = source of dietary fibre >= 2 g/ serving

light <= 25 % of calories (or fat) relative to regular, non-light

reduced <= 25% of a particular ingredient relative to normal

a lot => >15%

little <= 5%

The amount of fat has to be <0,5 g/serving

=> very low quantities

FAT ≤ 3g/serving

Sodium ≤ 140 mg/serving

Required/ serving

Serving size

Calories

=> quantity and type of macronutrients

Fat

1. saturated fats

2. trans fats

3. cholesterol

Carbohydrates

1. sugars

2. dietary fibre

Proteins

Vitamin A

Vitamin C

Iron

Calcium

Sodium

1. Assess the problem (laboratory tests, dietary assessment, using anthropometric measurements)

2. strategy development (dietary changes, use of medication)

3. evaluation of the strategy (after a period of time) => second assessment

4. modification of the strategy (new dietary changes, new medications…)

urinary tract infection (UTI) with coliform bacteria

refers to the many chemical reactions in the body

=> divided into two groups:

anabolic reactions

=> production of larger components from smaller units (synthesis)

catabolic reactions

=> breakdown of larger components into their units =>protein breaks down into amino acids

1. Observation + Question

2. Research about similar problems

3. Hypothesis = educated guess

4. Experiment: Double-blind placebo-controlled intervention studies = most reliable

=> neither the participants nor those directly working with them know which participants are part of the intervention group and which are part of the placebo group

1. Analyze/ Conclusion => results may incorporate into a larger theory when combined with results of similar studies => or new hypothesis

2. Publishing the results in peer-reviewed journals

   => other experts in the field have examined the study in detail, and approved it for publication